Name: Seared tuna and edamame rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz sushi-grade yellowfin tuna steak, patted dry, 1 inch thick; 1/3 cup jasmine rice; 1/2 cup water; 2/3 cup frozen shelled edamame; 3.5 oz cucumber, sliced into half-moons; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 1/2 tbsp fresh ginger, grated; 1 tsp honey; 1 tsp sesame oil; 1 1/2 tsp avocado oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onions, thinly sliced; 1 tbsp water

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice and the first measurement of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, whisk the soy sauce, rice vinegar, grated ginger, honey, and sesame oil in a small bowl until the honey is dissolved.
In a small microwave-safe bowl, combine the edamame and the second measurement of water. Microwave for 2 to 3 minutes until heated through. Drain well and toss with the cucumber and half of the dressing.
Season the tuna steak with salt and pepper. Heat the avocado oil in a skillet over high heat until just smoking. Sear the tuna for 1 to 1 1/2 minutes, flip, and sear for 1 minute more. Let rest for 2 minutes. Done when browned on the outside and only the bottom quarter inch is opaque, 145°F.
Slice the seared tuna against the grain into thin strips. Fluff the rice with a fork and place in a bowl. Top with the edamame mixture and sliced tuna. Drizzle with the remaining dressing and garnish with green onions.

Nutrition

Ingredients

Instructions

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